Chef Paul Sabo                                   

CHICKEN DIJON

Ingredients

2 Chicken Breasts           12oz. Fettuccini,

6oz. Heavy cream            Jar Artichokes,

           2oz. oil                    Tsp Fresh Garlic,

    Pinch Salt,                Pinch Pepper

    2 Tbsp Dijon Mustard (or to taste)

Tsp Fresh Shallots

Procedures

1. Sauce pan, med-lo heat, little oil.  Place Chicken breasts & cook till ready to flip.
2. Start boiling water in large pot for Fettuccini.
3. Once chicken is flipped, start in a large sauce pan on med-heat; put in oil, garlic, shallots, pepper & salt.
4. Once garlic starts to brown, pour in Heavy Cream and let reduce.
5. Check Chicken.
6. Start Fettuccini in boiling water.
7. Once Cream is reduced, add Dijon Mustard (to taste) mix in. Let simmer about 1 minute.
8. Then add Artichokes.
9. Chicken should be done, set aside.
10. Fettuccini should be done & drained.
11. Sauce should be soaking up all the Artichoke juices.
12. Now, cut slices in chicken, making a fan effect.
13. Take drained Fettuccini & toss in sauce & toss!
14. Place fettuccini as a bed on plate & place Chicken on top & Serve!

Makes 2 Intimate Servings  

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Lobster Fettuccine (Serves 2)   

Ingredients:            

1 tbsp Olive oil.           Clove garlic, crushed.

1/2 cup Tomatoes, seeded, peeled and diced.

1/2 cup Heavy cream.           Pinch Cayenne.

1/2 tsp Fresh cracked black pepper.

  2 tbsp Butter.       1 tbsp Fresh basil, chopped.

2 tbsp Parmesan cheese, grated. 

3 cups Fettuccine, cooked.

Cooked one-pound lobsters.

Preparation:

Remove the tail from the lobster, cut it in half, and scoop out the lobster meat.  Crack and retrieve the meat from the claws. Set the lobster meat aside.

Cook the garlic in olive oil in a saute’ pan over med-high heat for 30 seconds.

Add the tomatoes and cook for one minute.

Add the heavy cream, cayenne, and black pepper and cook for one minute.

Add the lobster meat and cook for 30 seconds. Add the butter and basil and cook just until the butter melts. Add the hot pasta and toss.

Finish with grated Parmesan Cheese.

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Simple Beef Stroganoff  Serves 4

• 650g lean beef, cubed

• 420g can condensed cream of mushroom soup

• 115g can mushroom pieces, drained

• 250g sour cream

Place beef cubes in slow cooker. Add soup and mushrooms. Cook

on low for 6 hours Stir in sour cream before serving and season to

taste Alternatively, brown meat in a saucepan over low heat, add

remaining ingredients and simmer until sauce thickens.

Optional: Delicious served over rice or penne pasta.